The Carbon advocate. [volume] (Lehighton, Pa.) 1872-1924, 1887-01-15
A BAKING POWDER MATTER.
MORE or THE ALBANY NEWSPAPER 1NvE
TtGATION.

MORE of THE ALBANY NEWSPAPER INyEs-
TtGA11oN.
THE -"JoURNAL" REAFFIRMs AND FMPUA-
SIZES THE fACTs-PLA1N TALK FROM pRoF.
IUCKER-llGs OPINION ON AMMONIA AND
BREAD RtsERs GENERALLY.
The Albany, n. V, "Journal" some time since
published an interesting report upon the subject
OF baking powders, in which it gave the results
of some tests Of an elaborate character made for
the purpose Of determining the question ofwllch
is the best and whoesomcst OF the articles. The
analysis and tests required were undertaken by
Professors w. G. Tucker, of the Albany Medical
College, and w. 7. Mason, of the Rensselaer,
Polytechnic Institute, of Troy, chemists of the
highest standing and reputation, wen known for
their extended and valuable services as public
analysts, Messrs. Tucker and Mason, Says the
.Jqurnal," had been directed to procure from
dealers in Albany and Troy packages of baking
powder TO analyze and critically examine them,
ana TO make Their reports OF facts found entirely
without bias or favor.
The report proved n matter of interest and i'm
portncc, ana was widely copied and commented
upon From the facts presented hOusekeepers
,,. ma no dleulty IN determining for themselves
tlle pest ana most wholesome baking powder to
use. The journal" IFS facts having been q,lcs-
TONED by u local baking powder manufacturers
returns 10 the sub1ectand publishes the following
Interesting interview with iruf. Tucker. Tie
facts before stated are reafirmpd and empha
Slzeu III the most breezy manner:
"JOurnal' reporter recently visited Prof.
tucker Tor tue purpose Of gaining furtherinfnr-
mNtion IN reference to the baking pnwtler cues
ton. lie was found in The extensive laboratory
OIL the Medical College, hard Gt work, hut good
naturCdly submitted to an iuquiSitorial interview
the substance OF which, here given, will be found
Doctor said the reporter, at appears that
one OF our local baking powder manufacturers
attempts TO diScredit the report some time ago
baking powders, for which the ANALYTICAL exam
inations were made by yynurself and Prof Mason
Were your analysis and opinion printed cor
They were" replied Prof. Tucker, ''itcrally."
rs there any part of the report. or OF your
views expressed therein,tha youwould modify?"
NOT Z word. My examination was most care
iullyand accuratelymade the deductions drew
from the tests were the inevitable ones. and the
opinions expressed were unqucstionably cor
"You say, Doctor, that the Royal baking pow
@ ger Is superior to any other baking powder which
THAT Is my report"
"lliiye you examined many other baking pow
dcrs?' ''
quite number"
wherein, Doctor, consists this superiority
which you find in the Royal over other brands?i'
AS stated IN my report, in the great purity Of
HS lngreulcntS, IN the unqueStOncd prOprlCty
and wholesomeneSs of those ingredients in the
exact proportions OF the same, and the chemical
accuracy ana skill with which they have been
combined. AS said before, IL is, / believe, Il
and wholCSOmenpSs'
-, Doctor" the Journals" lady readers would
IKE you to inform them what are the peculiar
virtues OF good baking powder over other and
biscuit and cake?"
THAT would require long answer Something
IN the nature of lecture. Briefly, however the
consists in the quicker work il acromplisbcS in
the preservation of some of the best elements of
the hCur which are destroyed in the production
OF the carbonc acid gas by the use of Yeast and
i'll the absolute certainty of sweet LIGHT and di-
geStlblc food Over other methods for quick
raising me merits ola pure baking powder are
great III Is Always ready for use, the acid and
alkali are combined in exact proportions to pro-
dllce definite results, or to render the largest
amount ta oiicaiyening gas and leave nothing more
than neutral residunm, which is not the result
where cream OF tartar and soda are bought sepa-
rateiy and mixed in the Kitchen fort viii always
occur where this is done that one or the other of
these substances will predOminate, making the
food yellow, heavy, bitter and linWE0lcSome
Besides, the cream of tartar which can he pro-
adding to the uncertainty of the results or the
unwhoeSomeness of the food. All these Difficult
eS ade are 1HTgg% IN tne use ola pure properly
they hold their strengthP''' =.
III properly made, until used. perfect bak-
ing powder must combine supprlative strenIth
with, power to, retain it indefinitely Baking
powders generally are robbed of the necessary
preserving agent in order to give present strength
or else nave their efficiency largely DESTROYED by
the addition of large quantities 0f flour To nrf
YSiil premature decomposition. The method by |
which both these qualities are retained in the |
nlgheSt degree produces the perfect article and |
thlS believe Is fully accomplished i'm the Royal !
haking powder. ! have seen an ANALYSIS OF n |
Dakng powder which showed q per cent of Ro, |
chelle salts. The baking powder was not fresh, |
ald il because OF the improper manner In which it |
nau Deen made the ingredients had combined |
forming the purgative salt, give this as an f.
luStTation of those bakingpowders whose keeping
luaiites are sacrificed TO present strength. How
To get both strength and keeping quality is the |
secret of baking pOwdef success"
der?" '>'''s po"'
"Sesqui-carbonate Of ammonia is sometimes
used in the higher class of baking powders"
rs It Injurious or ObicctiOnabl6?"
N Nonsense! 9e! quite the contrary. 1t has been
used Tor generations in the finest food II is n
very volatile agent: Heat entirely evolves it into
gas, leaving no residuum. Where it used in suf-
hclent quantity TO do the entire work of aera-
fiOn, am inclined to believe it woUld be The acme
Of leavening agents. Some of the highest author
tles. as HaSSa, recommend its exclusive Ilse for
ms purpose in preference to yeast or other
knlds OF leiren II IS universally admitted to he
wholesome and valuable agent, and no chemist
lt reputation viii class it otherwise | have he
'0me indignant when have read the silly charges
nat nave frequently been made through gnor-
lnCe or otherwise against It,"
Then those manufacturers who advertise that
nelf powder does not contain it"
confess That their powder lacks a most useful,
noe; me, and excellent ingredient"
"Isul they say IFS origin Is iilthy?r
Its origin and method of preparation are no
more hthy than are the origin and preparation
lf bread All this talk about ammonia IN laLinp
iowderand It's filthy origin is the vcrlcst rubbish
man dlsgluceS himself when he lends himself
o any such statements. 1t is particularly unfair
or baking powder manufacturers to seek to per-
.crt tile trull, or prejudice the ignorant or un-
vary by statements that ii is either harmful or
iirty. Ammonia exists in the very air we breathe